Can a toasted bagel count as a “toastie”? I believe it can. That makes this the Blueberry Lemon Cheesecake Bagel for day three of my Sweet Toasties series.
If you missed the earlier entries, you can find day one and day two of the series for more inspiration.
If I weren’t committed to a five-day lineup, I’d happily make this for breakfast again tomorrow. Instead, I’ll probably try a different toastie in the morning and save this one for lunch — it’s worth the wait.
Take a moment to remove distractions, sit down, and enjoy this bagel slowly by yourself. It deserves your full attention and will reward you with one of the most satisfyingly sweet breakfasts you can imagine.
Nom nom nom.
Blueberry Lemon Cheesecake Bagel (Serves 1)
Ingredients:
- 1 bagel, sliced in half
- Small handful of blueberries
- 1 tsp caster or granulated sugar
- 1 tsp water
- 2 tbsp mascarpone
- 1½ tbsp good-quality lemon curd
Method:
- Toast the bagel until it is nicely browned.
- While the bagel is toasting, combine the blueberries, sugar and water in a small pan. Heat over medium–high heat just until the sugar dissolves and the berries begin to release their juices — this takes a minute or two. Remove from the heat.
- Slice each toasted bagel half horizontally. Spread the two bottom halves with mascarpone, dot the mascarpone with lemon curd, then spoon the warm blueberries on top. Finish with the bagel tops and enjoy. Have napkins handy — this is a deliciously messy breakfast.